Description
Indulge in the vibrant flavors of this Vegetarian Pasta Salad, a delightful dish perfect for any occasion. Packed with fresh vegetables, this salad is not only nutritious but also bursting with color and texture. With a zesty dressing that ties it all together, every bite offers a refreshing taste that feels like summer year-round. Whether you’re preparing a quick meal for busy weeknights or planning a family gathering, this versatile salad can be served as a side or enjoyed as the main attraction. Plus, it’s easy to make ahead, allowing the flavors to meld beautifully in the fridge. Discover why this recipe has become a favorite in many households!
Ingredients
Scale
- 1 lb Whole Wheat Short Pasta
- 1 Cup Grape Tomatoes (halved)
- 1 English Cucumber (diced)
- 1½ Cups Shredded Red Cabbage
- 1 Yellow Bell Pepper (chopped)
- 1 Orange Bell Pepper (chopped)
- 1 Cup Olives (sliced)
- ½ Cup Shredded Parmesan Cheese (or plant-based cheese)
- ¼ Cup Apple Cider Vinegar
- ½ Cup Fresh Lemon Juice
- 1 Tbsp Raw Honey
- 3 Garlic Cloves (minced)
- 1 Tbsp Dijon Mustard
- 2 Tsp Italian Seasoning
- ⅓ Cup Extra-virgin Olive Oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente (about 8-10 minutes). Drain and set aside.
- In a large bowl, combine cooked pasta with halved grape tomatoes, diced cucumber, shredded red cabbage, chopped bell peppers, sliced olives, and shredded cheese.
- Whisk together apple cider vinegar, lemon juice, honey, minced garlic, Dijon mustard, Italian seasoning, olive oil, salt, and pepper in a small bowl.
- Pour dressing over pasta salad and toss gently until well-coated. Serve immediately or chill for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg